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dc.contributor.authorเผื่อนพิภพ, ชมภูนุช
dc.date.accessioned2015-06-04T09:18:23Z
dc.date.available2015-06-04T09:18:23Z
dc.date.issued2015-06-04
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1700
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 19-25en_US
dc.description.abstractBanana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1, 0.3, 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps, %Overrun 47.600.11, %solubility 25.50.12 at ambient temperature for 30 min, pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78, %fat 6.06, %carbohydrate 18.94, %moisture 72.76, %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectBanana Flouren_US
dc.subjectแป้งกล้วยen_US
dc.subjectStabilizeren_US
dc.subjectสารให้ความคงตัวen_US
dc.subjectCoconut Milk Ice-creamen_US
dc.subjectไอศกรีมกะทิen_US
dc.titleDeveloping stability of coconut milk ice-cream by banana flouren_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorchompoonuch.p@rmutp.ac.then_US


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